Freezer Meal Recipes: July 2014

Sloppy Joe's (Beef or Turkey)

1 1/2-2 COOKED ground beef or turkey
1 Green Pepper finely chopped
1Onion minced
1 lb bacon finely chopped
Salt to taste
BBQ sauce to your liking for right thickness/consistency
Buns for serving

Place contents in bag and mix to coat the meat evenly. You can put this in crock pot frozen or defrosted, it will cook on low for 4-6 hrs. Closer to 4 hrs if defrosted, closer to 6 if frozen.Serve on buns with side of veggies

French Dip Sandwhiches

4 lb of pot roast
32 oz beef broth
5 garlic cloves
1 oinon quartered
1 Tble Italian seasoning (dry dressing mix)
1 Tble ground mustard
1 Tble pepper
Salt to taste
Hoagie Rolls for serving

Place all food in bag and shake to incorporate. Place defrosted food in crock pot and cook on low for 7 hrs. Shred the meat and strain the broth to remove the large pieces of
food. You will be left with your au jus dipping sauce.

Mexican Chicken Lettuce Wraps

15 oz (or 2 cups homemade) tomato sauce
4 oz diced chilies
1 Tble cumin
1 Tble onion powder
2 bls chicken
Salt/Pepper to taste
1 Tble corn starch (for after
cooking)
1 Head Butter lettuce for serving
Favorite salsa for topping

Place all ingredients in bag except the corn starch. Defrost in the fridge overnight, place in crock pot and cook on low for 6 hrs, or high for 3 hrs. Remove the chicken and shred, add corn starch to sauce to thicken, return chicken to the pot. Top with salsa of choice.Place in Lettuce leaves and wrap (you can also use tortillas, I was just trying to change things up!)

Rosemary Chicken

1 whole chicken (or 4 breasts if a whole chicken freaks you out!!!)
I Tble garlic powder
1 Tble rosemary
1 Lemon, sliced
Salt/Pepper to taste

Whole Chicken: Place spices under skin and sliced lemons inside cavity

Defrost when ready to cook, and cook on low for 8 hrs

Breasts: Coat chicken with spices, place lemon slices on top. When ready to cook, place in crock pot with 1⁄2 cup of chicken broth and cook on low 4-6 hrsServe as sandwich meat, or with vegetables and pasta.

Turkey Meatball

 1 1⁄2 lbs of ground meat (beef, turkey, chicken)
1 Tble garlic (1 clove)
1 T onion powder
1 Tbl Italian seasoning (dry dressing mix
2 cups (15-16 oz ) tomato sauce
1⁄4 cup Parmesan cheese
Salt/pepper to taste
1 cup diced mushrooms optional

Mix all ingredients, except sauce and cheese, in a bowl, just until incorporated. Too much mixing
with make the meatballs tough. The mushrooms are optional b/c the mix makes a dense meatball, the mushrooms will lighten it up. It is all your preference.Roll into balls and place in a single layer in freezer bag.

Defrost when ready to use and place in crock pot . Top with tomato sauce and cheese. Cook on low for 4-6 hrs. Serve over pasta

Santa Fe Chicken 

1-2 lbs chicken
Green chilies
2 cups (1 can) black beans
1 cup corn
2 garlic cloves
1⁄2 jalapeno pepper
1 tsp garlic powder
1 tsp onion poweder
1 Tble cumin
1 tsp chili powder
1 tsp cayenne
1⁄2 lime juiced
1 cup salsa

*Time saver: the amount of garlic, onion, and chili powder, cumin, and cayenne are equal to about a packet of taco seasoning if you would prefer to use that.  Place all ingredients in bag and mix to coat the chicken

Cook (frozen or defrosted) on low for 4-6 hrs Serve over rice

Chicken Pad Thai

 1⁄2 cup HOT water
1⁄4 cup sugar
2 Tble rice wine vinegar
2 Tble soy sauce
1 Tble chili sauce
1⁄2 lime juiced
1 lb chicken
2 cups broccoli (fresh or frozen)
1 cup shredded cabbage (you can use coleslaw mix)
1⁄2 cup cilantro
1 small onion chopped
3 garlic cloves
8 oz linguine (for serving)

Mix first 6 ingredients to create a sauce, add in remaining ingredients into freezer bag and mix to incorporate. Place in crock pot frozen or defrosted and cook on low 6-8 hrs. When ready to serve, cook the pasta and shred the chicken. Mix the cooked pasta into the pot and toss to coat with sauce.


Mexican Rice

 2 cups brown rice
2 cups chicken broth
2 cups diced tomoatoes
1 onion
1 bell pepper
2 tsp chili powder
2 tsp cumin
1 tsp salt
2 Tble cilantro

Mix all ingredients in freezer bag.

Defrost when ready to cook, place in crock pot and cook on high for 2 1⁄2 -3 hrs or until the liquid is absorbed. Serve as a side with tacos, grilled chicken.

Refried Beans

 2 lbs pinto beans
1 onion
4 garlic cloves

Place all ingredients in freezer bag and freeze.

2 Tble salt
1 tsp pepper
2 Tble Cumin

When ready to cook, defrost and place in crock pot. Add 10 cups of HOT water and cook on high for 4 hrs and low for 2 hours. Blend to desired consistency This make a lot of beans! Place approx. 2 cups in smaller freezer bags and freeze until needed. Serve as side or use to make filling for enchiladas or tacos at a later date.

Chocolate Bread Pudding

1 lb bread cubed (Italian works best)
1 cup cream
12 oz dark chocolate chips
2 cups milk
3 eggs
6 Tble sugar
1 tsp vanilla

Melt chocolate chips in cream using the microwave until smooth. Add in other ingredients and toss over bread to coat. Place in freezer bag and freeze.

When ready to cook, defrost and place in crock pot. Cook on low for 3 hours.

*Tip: Place a paper towel under the lid when cooking to absorb the condensation and prevent it from dripping into your pudding!

Orange Chicken

1 lb chicken
1⁄2 bottle of BBQ sauce
1⁄2 cup of orange jelly/jam
1⁄2 cup chicken broth

Mix all ingredients in freezer bag and freeze.

Place in crock pot frozen or defrosted and cook on low for 6-8 hrs. Serve over rice

Buffalo Chicken

1 lb chicken
1⁄2 packet of ranch dressing mix
1⁄2 cup chicken broth
2 Tble butter
1 bottle of Franks Red Hot Buffalo Sauce for serving

Place chicken , ranch, broth, and butter in freezer bag and freeze.

Place in crock pot frozen or defrosted and cook on low for 6-8 hrs. When finished cooking, drain excess liquid off, shred chicken, and add in buffalo sauce to desired hotness level!

Serve on sandwiches or tacos

Freezer Meal Recipes: June 2014

Chicken Chili 2-3 Chicken Breast (or 5 thighs)

2 cups of Black Beans (1 can)
1 can of Rotel (or 2 diced tomatoes)
1 cup corn (1 small can)
1 onion, diced
2 Tble cumin
1 Tble chili powder
1⁄2 packet of Ranch seasoning
1⁄2 cup of chicken stock/broth
1 8oz block of cream cheese
Salt/Pepper to taste

Place all ingredients, except cream cheese, in freezer bag. Mix/shake to incorporate seasonings.

When ready to cook, defrost, and place in crock pot. Place cream cheese block on top. Cook on low 6-8 hours.

When cooking is complete use a fork to shred chicken and mix in cream cheese.



BBQ Pulled

Chicken (Breast or Thighs) 2-3 Chicken Breast (or 5 thighs)
1 small onion
1-2 tsp of liquid smoke (optional)
1 cup of chicken broth
Salt/Pepper to taste
1 bottle of favorite BBQ sauce

Season chicken with salt and pepper on both sides. Place chicken and onions and place in freezer bag.

This can go in crock pot frozen, but you can defrost if you like. Add the chicken broth and liquid smoke, cook on low for 6 hours.

Drain excess liquid from pot, shred the chicken, and add in your favorite BBQ sauce to desired consistency.

This can be used as taco meat (with coleslaw topping) or as sandwich meat!


Fajitas (Steak orChicken)

1 lb of chicken (or steak)
3 Bell peppers (colors of your choice) sliced
1 onion, sliced
1 pkg taco seasoning (or about 1⁄4 cup of homemade)
Place all ingredients in freezer bag and mix/shake to evenly coat

Place in crock pot frozen or thawed. Cook on low for 6-8 hrs or high for 3-4

When cooking is complete, shred meat up and mix with liquid in the bottom of the pot. Serve on tortillas with sour cream, guacamole, cheese, lettuce, ect.

Also would be good with eggs as a breakfast burrito!


Meatloaf

1 lb of ground meat (beef, veal, turkey, etc)
1⁄2 cup of quick oats
1⁄2 small onion minced
2 stalks of celery minced
1 Tble Worcestershire sauce
1 Tble ketchup
1 tsp dried parsley
1 egg
Salt and pepper to taste
1⁄4 cup or less of milk, just to get

Mix all ingredients in a bowl to combine, Shape into a loaf and place in freezer bag.

Defrost in fridge the night before. When ready to cook, spray crock pot with nonstick spray and place loaf directly in pot (if you have a 6 qt pot, you can put it in a pan first and then place it in, but it’s no necessary, it will just fit) Cook on high for 4 hrs, or low 6-8hrs. Let meatloaf rest in pot for 30-60 minutes before serviing.

You can top it with a ketchup/mustard/Worcestershire/brown sugar glaze, or eat it as is.


Beef and Broccoli (or Chicken)

1 lb of boneless chuck roast (or chicken breast) cut into thin strips
1 cup of broth (beef or chicken depending on what meat you are using)
1⁄2 cup soy sauce
1/3 cup brown sugar
1 Tble sesame oil (or vegetable oil if you don’t want to buy sesame just for this recipe)
3 garlic cloves, minced
2 Tble corn starch
2 bunches of broccoli florets (frozen would work too)

Mix Broth, soy sauce, brown sugar, garlic, and oil to create a sauce. Place meat in freezer bag and pour sauce in. This can go in crock pot defrosted or frozen. Cook on low for 6-8 hrs. when cooking is complete remove 1⁄2 cup of sauce and mix in corn starch until dissolved. Return to pot and mix to thicken the sauce. Add the broccoli and continue to cook for 30 min. on high (the sauce has to boil to thicken)Serve over cooked rice or lo mein noodles

Taco Chicken (Breast or Thighs)

2-3 Chicken Breast (or 5 thighs)
Salt/Pepper to taste
1⁄2 cup of favorite salsa
1⁄2 cup of chicken broth

Mix seasoned chicken and salsa into freezer bag.This can go into crock pot frozen or defrosted. Add chicken broth and cook on low 6 hrs. Drain excess liquid and shred chicken.This can be used in tacos, nachos, or in various casseroles.

Chicken Teriyaki 1 lb chicken breast

1 cup chicken broth
1⁄2 cup teriyaki sauce
1/3 cup brown sugar
2 Tble garlic, minced

Combine all ingredients except chicken into a small bowl to create a sauce. Pour over chicken in freezer bag.When ready to cook, place in crock pot frozen or thawed, and cook on low 4-6 hrs. Serve over rice with a vegetable of your choice.


Bacon and Cheese Potatoes

1⁄4 pound bacon diced (you can cook it beforehand but you don’t need too)
2 medium onions
4 medium potatoes cut into large
cubes
1⁄2 lb shredded cheddar
Salt and pepper to taste
2 Tble butter

Place all ingredients, except butter in freezer bag and mix/shake to evenly distribute.When ready to use, defrost and line crock pot with foil. It helps to prevent sticking and in this case, mushy potatoes. Layer half the mixture in crock pot, dot with 1⁄2 the butter, place remaining mixture in and top with remaining butter. Cook on low 6-8 hrs or high for 4 hrs. Awesome for breakfast, or as a side to a grilled protein

Roasted Veggies Vegetables of choice, but therecipe calls for:

2 Bell Peppers cut in large slices
1 sweet potato cubed
3 small zucchini cut in large chunks
3 Garlic gloves peeled
Salt
Italian Seasoning
Olive Oil

Mix all ingredients in Freezer Bag, and mix/shake to evenly coat. When ready to use: Defrost veggies, spray crock pot with nonstick spray, and cook on high for 3 hours stirring occasionally.When complete, drain liquid off—but be sure to KEEP IT!! You just made homemade veggie broth to use in your next soup!

Great side to a grilled protein.

Homemade Applesauce

10-12 apples of choice
2 Tble Brown Sugar (or Agave Syrup)
1 tsp lemon juice
1Tble cinnamon

Peel and dice apples, add to freezer bag and then add other ingredients. When ready to cook, defrost mixture, and cook on low for 5 hours.Use an immersion blender and blend to desired smoothnessAdd granola and top ice cream, mix into oatmeal, or eat it plain!

MOPS Cook Cinnamon Roll Cake

Original Recipe HERE

Cinnamon Roll Cake

3 cups flour
1 1/2 tsp. salt
1 cup sugar
4 tsp. baking powder
1 1/2 cup milk
2 eggs
2 tsp. vanilla
1/2 cup butter, melted
1 cup butter, softened
1 cup brown sugar
2 tablespoon flour
2 tablespoon cinnamon
2 cups powdered sugar
5 tablespoons milk
1 tsp vanilla

Mix flour, salt, sugar, baking powder, milk, eggs, and vanilla together.

Stir in melted butter, slowly. Pour into greased 9x13 pan.

Mix topping ingredients (1 cup butter, softened, brown sugar, flour, and cinnamon). Drop over cake mixture evenly.

Swirl your topping and cake mixture with a knife going up and down the length of the pan.

Bake at 350 for 28-32 minutes.

Top with the glaze which is made by mixing 2 cups powdered sugar, 5 tablespoons milk, and 1 tsp vanilla. Drizzle over the cake while it's still warm.
Enjoy!

Recipe submitted by Emily H.

Do you have a great recipe to share?
Email it to us at indiancreekmops@gmail.com

MOPS Cook: Potato Enchiladas

Looking for a unique Meatless Monday meal?Check out this recipe submitted by Sarah L.

Potato Enchiladas

Potato Enchiladas?  They sound a bit weird don't they?  They are actually DELICIOUS!  In Omaha, where I grew up, there are quite a few Mexican restaurants that have potato enchiladas on their menu.  My favorite (and possibly the first place to serve them) is Nettie's in Bellevue, NE.  It is owned by my husband's cousin and her family.

Just about all their food is delicious and boy is their chili spicy but if you are going to eat at Nettie's you have to try one of their potato enchiladas.  After tasting these babies you won't think they are weird anymore! 

Now, I live 3 hours away from Nettie's so I am not eating there all the time.  Sometimes when you are craving something this specific you just cannot wait until you get the time to drive 3 hours and eat it.  So, I have created a recipe that is close enough to satisfy my cravings and I hope you will try it some time.

Potato Enchiladas

2 Tbsp vegetable oil

1 large onion, chopped

1 clove garlic, minced

16 oz frozen potatoes (the diced kind not shredded)

Taco seasoning

4 oz cream cheese, cubed

4 oz Velveeta, cubed

1 cup frozen peas (optional)

1 15 oz can enchilada sauce

Flour tortillas (about 8)

Shredded Colby-Jack cheese

Toppings: sour cream, salsa, green onion, black olives, whatever you like..

Preheat oven to 350 degrees and grease a 9x13 inch pan.

Heat oil in a skillet and saute the onion and garlic in oil until mostly done.  Add the potatoes and cook according to the package directions.  I like to get them pretty brown.  Add the peas and taco seasoning.  Heat until they are peas are cooked. Add the cut up Velveeta and cream cheese and mix until mostly blended.  It is OK if some of the potatoes get a little mashed up.  Remove from heat.

Pour a little bit of enchilada sauce on the bottom of the pan, just to cover.  Take some of your potato mixture and fill your tortilla, top with Colby-Jack cheese, roll up and place seam side down in a 9x13 inch pan.  Continue to fill the tortillas until your mixture is gone.  Pour the rest of the enchilada sauce on top.

Cover with foil and bake for 30 minutes or so.  Remove foil, add more Colby-Jack cheese and put back in oven until the cheese is melted.

Let stand for 5-10 minutes.  Serve and enjoy something super yummy and unique!

Seriously - just try it!

Would you like to submit one of your favorite recipes?

Email us at indiancreekmops@gmail.com and you could be featured on the MOPS blog.

MOPS Cook: Spinach Artichoke Dip

Looking for a dip recipe for the next big game?


Spinach Artichoke Dip

1/2 (10 oz.) package frozen spinach (thawed, drained, and coarsely chopped)
1 (14 oz.) can artichoke hearts (drained and coarsely chopped)
4 ounces cream cheese (room temperature)
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic (grated)
1/4 cup grated Parmesan
1/4 cup mozzarella cheese
A few dashes of Tabasco Sauce (optional)

Mix everything and pour into a baking dish.

Bake in a preheated 350 degree oven until bubbling and golden brown on top, about 20-40 minutes and serve with chips or crackers.

Thanks Closet Cooking!  Find more recipes from Closet Cooking here: http://www.closetcooking.com/

To submit your favorite recipe, email us at indiancreekmops@gmail.com

MOPS Cook: Chicken and Dumplings

This is the time of year that comfort food hits the spot.

This Chicken and Dumplings recipe submitted by Nicole P. is the perfect comfort food!

Enjoy.

Photo courtesy SimplyRecipes

Chicken and Dumplings

2 chicken breast cut into bite size pieces

3 carrots diced

2 celery stalks diced

1 onion diced

1 Tablespoon flour

2 Tablespoon butter

5 cups chicken broth

salt/pepper to taste

Place butter, veggies and chicken in pot and cook until veggies are soft and chicken is cooked through. Add flour and stir for a few minutes, add in chicken broth and bring to a bubble, then reduce to simmer. While waiting for broth to boil, make dumplings.......

2 cups flour

1/2 cup of COLD butter diced

1 tsp salt

2 tsp baking powder

1/3 cup milk

In separate bowl mix flour, baking powder and salt, and butter and mix with a pastry cutter (or 2 knives moving in opposite directions), add milk and mix until all flour is moistened (add milk a tsp at a time if more is needed). Place scoops of dumpling dough on top of simmering broth, cover, and continue to simmer for 20 min

We would love trying new recipes!

Please submit your favorites to indiancreekmops@gmail.com

MOPS Cook: Potato Pizza

If you are looking for a kid (and husband) pleasing dinner that is unique this is the recipe for you.  My mom found this recipe years ago in a Taste of Home magazine and although I don't make it often, it is so tasty and the kids gobble it up every time.  It is so filling and good and it is a great way to use up leftover mashed potatoes. Recipe submitted by Sarah L.

Picture courtesy of Taste of Home

Potato Pizza

• 3 large potatoes, peeled and cubed
• 1 tube (13.8 ounces) refrigerated pizza crust
• 1/4 cup milk
• 1/2 teaspoon salt
• 1 pound sliced bacon, diced
• 1 large onion, chopped
• 1/2 cup chopped sweet red pepper
• 1-1/2 cups (6 ounces) shredded cheddar cheese
• 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
• Sour cream, optional

To submit one of your family's favorite recipes email us at indiancreekmops@gmail.com

MOPS Cook: Chicken Chili

The weather is starting to get cooler and this Chicken Chili submitted by Nicole P. is sure to warm your family up!  It's made in a crock pot making it easy for a busy mom of preschoolers! 

Photo courtesy of SparkRecipes

Chicken Chili

2 B/S chicken breast

1/3 cup chicken broth

1 small onion- diced

1 cup of corn kernels

2 cups of black beans

1 can of Rotel

1 package of Ranch seasoning

2 Tablesppon cumin

1 Tablespoon chili powder

salt/pepper to taste

8 oz cream cheese

Place chicken, onion, and broth in crock pot, add beans, corn, Rotel, and seasonings--stir seasonings into corn/beans. Place cream cheese on top and cook on low for 6-8 hrs. Before serving, mix cream cheese into chili and shred chicken up. It will be thick, and a little "dip" like, serve with tortilla chips! 

Do you have a recipe you would like to submit to the Indian Creek MOPS blog? Please email it to indiancreekmops@gmail.com

MOPS Cook: Bean Dip

It's football season!

 Time to start making some party food! 

Photo courtesy of Taste of Home

Sarah's Bean Dip

Submitted by Sarah L.
2 cups or more of shredded Colby-jack cheese
1 yellow onion chopped
1 large can refried beans
1 can Ro-tel
or salsa and a can of green chilies
Garlic powder
1 (8 oz) cream cheese, softened

In a 13 x 9 pan spread the softened cream cheese in the bottom of the pan

In a mixing bowl, combine the beans, at least half the can of Ro-tel undrained, 3 or four shakes of garlic powder, onion, and around 1/2 cup cheese.  Pour the mixture on top of the cream cheese.  Spread the rest of the cheese (or more) on top of the whole pan.  Cover with foil and bake for 30-40 minutes or until heated through.  Then take off the foil and bake for about 5 more minutes to make sure the cheese is melted.  Serve with chips.

This is a really filling dip and usually becomes our main dish.

I hope you like it!

Email your favorite dip or football recipes to indiancreekmops@gmail.com

MOPS Cook: That Good Salad

Looking for a yummy end of summer salad? Check out this recipe submitted by Sarah L.

This salad is so good.  This recipe came from the June/July 1997 Taste of Home magazine.  The article said that people requested "That Good Salad" and that is how the lame name started.  This is by far the best lettuce salad I have ever tasted.




  

Ingredients

• 3/4 cup canola oil
• 1/4 cup lemon juice
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 bunches (1 pound each) romaine, torn
• 2 cups chopped tomatoes
• 1 cup (4 ounces) shredded Swiss cheese
• 2/3 cup slivered almonds, toasted, optional
• 1/2 cup grated Parmesan cheese
• 8 bacon strips, cooked and crumbled
• 1 cup Caesar salad croutons

Directions

• In a jar with tight-fitting lid, combine the oil, lemon juice, garlic, salt and pepper; cover and shake well. Chill.
• In a large serving bowl, toss the romaine, tomatoes, Swiss cheese, almonds if desired, Parmesan cheese and bacon.
• Shake dressing; pour over salad and toss. Add croutons and serve immediately. Yield: 14 servings.

One of the best parts of this salad is the dressing.  You could make it to eat on any salad and it would be delicious. This salad is great for a summer potluck.  I hope you try it!

Submit your favorite recipes to indiancreekmops@gmail.com and you could be featured on our MOPS blog!

Homemade Taco Seasoning

We hope you enjoyed the Homemade Taco Seasoning we made Tuesday at MOPS.

We thought you might like to try it again at home.

Taco Seasoning

1 Tablespoon Chili Powder

14 Teaspoon Garlic Powder

1/4 Teaspoon Onion Powder

1/4 Teaspoon Red Pepper Flakes

1/4 Teaspoon Oregano

1/4 Teaspoon Paprika

1 1/4 Teaspoon Cumin

1 Teaspoon Sea Salt

1 Teaspoon Black Pepper

Mix together.  Brown ground beef or turkey.  Add seasoning and 1/3 cup water.  Simmer 3-5 minutes.  Add to taco shells with desired toppings.

Enjoy!

Easy Brunch Idea

Photo via

Who doesn't love a crispy piece of bacon?

It seems MOPS mornings are always busy.  This may be a very easy solution for the question "What to bring for MOPS brunch?"

I recently found the easiest way to cook a large amount of bacon and it doesn't include any of the splattery mess that I usually have!

This couldn't be easier.

Preheat your oven to 425 degrees.
Get a cookie sheet and line it with foil.
Lay your bacon on top of the foil.
Bake for about 7-10 minutes and flip the bacon over.
Bake another 7-10 minutes.
Voila!  Crispy, perfect, evenly cooked bacon!

My family tried this method for some BLT's and it was cooked perfectly.  We also barely needed to wash up the cookie sheet because I just tossed the foil afterwards.

I think this could be a very easy idea for MOPS brunch this fall!  I hope you all love bacon!

Laundry Soap Recipe

At the last April meeting we made homemade laundry soap as a craft.  Here is the easy and economical recipe:

Homemade Laundry Soap

1 bar of Fels Naptha soap
1 cup washing soda (not baking soda)
1 cup Borax

Grate soap and mix in other ingredients.  Use 1 tablespoon per normal sized load.

These items can be purchased at Hy-Vee or Walmart in the laundry soap department.